Step 1

Remove your roast from all its packaging and let it sit out for an hour until it’s about room temperature.

Step 2

Place a roasting rack (I use oven safe metal cooling racks for smaller roasts) into a cookie sheet that has at least a 1/2 inch high rim. Place the roast on top of the baking sheet, fat cap side UP.

Step 3

Combine the butter and herbs ( minus the garlic cloves) together in a bowl.

Step 4

Using a sharp little knife, cut small slits into the top fat cap of the roast in an even placement through the top. Take the garlic cloves, slather them in some of the butter herb mixture and push them into the roast, making sure they are completely stuffed into the beef.

Step 5

Take the remaining butter and cover the roast completely.

Step 6

Preheat your oven to 450°F.

Step 7

Now we want to sear the roast. Place it in the 450 degree oven for 10 minutes.

Step 8

After 10 minutes, turn down the oven to 325 degree and cook some more.

Step 9

In the post above are some guidelines for cooking beef roasts. You want to pull the roast out a minimum of 10 degrees BEFORE you hit these temperatures.

Step 10

Once the roast is out, tent it with foil, and let it sit for 10-15 minutes.The temperature will rise at least another 10 degrees if you cover it in foil. It also lets the juices set and flow back to the meat.

Step 11

Remove all of the drippings and place in a saucepan Make sure to scrape the good browned bits off the bottom of the cookie sheet! Add half of the broth, then bring to a boil and boil for 2 minutes.

Step 12

Add the remaining beef broth. If needed, add some more broth or bouillon powder to taste.

Step 13

Whisk the cornstarch and water together, then whisk into the pot.

Step 14

Cook until thickened.

Step 15

Slice the eye of round into thin slices and serve.